THIS RESTAURANT IS CLOSED The Duck & Dumpling Restaurant Review

: Though chef-owner David Mao has retired, the kitchen at The Duck & Dumpling maintains his high standards. Replacing Mao, chef James Yott Boyle adds dishes from all over Asia, broadening Mao’s original Chinese-Vietnamese concept. Tom yum soup and beef satay, Korean rice bowl with grilled pork and homemade pickles (bibimbap), and a Malaysian rendition of pad thai reveal his range and skills. The restaurant’s famous handmade dumplings, served with a tangy Chinese slaw, are as delectable as ever. The beer, saké and small wine list offer some good choices to pair with the dishes. Desserts shine, particularly coconut panna cotta and Asian pear crisp.